Lebensmittel-Wissenschaft und-Technologie

Modeling of Simultaneous Heat and Water Transport in the Baking Process
pp. 201-209(9)
Authors: Sablani S.S.; Marcotte M.; Baik O.D.; Castaigne F.

Ochratoxin A Production in Relation to the Growth Morphology of Aspergillus alutaceus
pp. 210-214(5)
Authors: Blank G.; Nwoko U.; Frohlich A.; Marquardt R.

Monitoring the Formation of Ice During Food Freezing by Magnetic Resonance Imaging
pp. 215-220(6)
Authors: Kerr W.L.; Kauten R.J.; McCarthy M.J.; Reid D.S.

In vitro antioxidant capacity from wort to beer
pp. 221-227(7)
Authors: Fantozzi P.; Montanari L.; Mancini F.; Gasbarrini A.; Addolorato G.; Simoncini M.; Nardini M.; Ghiselli A.; Scaccini C.

An Electron Microscopy Study on the Texture of Fresh, Blanched and Sterilized Green Bean Pods (Phaseolus vulgaris L.)
pp. 237-244(8)
Authors: Stolle-Smits T.; Donkers J.; van Dijk C.; Derksen J.; Sassen M.M.A.

Influence of Oxygen Concentration on the Flavour and Chemical Stability of Cream Powder
pp. 245-251(7)
Authors: Andersson K.; Lingnert H.

Comparison of the Effect of X-ray and Electron Beam Irradiation on Some Selected Spices
pp. 252-258(7)
Authors: Van Calenberg S.; Vanhaelewyn G.; Van Cleemput O.; Callens F.; Mondelaers W.; Huyghebaert A.

Emulsifying Ability of Proteins Evaluated by Response Surface Methodology
pp. 259-264(6)
Authors: Santiago L.G.; González R.J.; Remondetto G.E.; Bonaldo A.G.

Microstructure and Physicochemical Characteristics of Starches in Six Bean Varieties and Their Bean Paste Products
pp. 265-273(9)
Authors: Su H.S.; Lu W.; Chang K.C.

Laser Light Scattering and Microscopic Properties of Milkfat Globules in Swiss Cheese Whey Low Density Lipid-containing Fraction
pp. 274-278(5)
Authors: Kamath S.R.; Morr C.V.; Schenz T.

Edible Bilayer Films from Zein and Grain Sorghum Wax or Carnauba Wax
pp. 279-285(7)
Authors: Weller C.L.; Gennadios A.; Saraiva R.A.

The Effect of Lactic Acid, Nisin Whey Permeate, Sodium Chloride and Related Combinations on Aerobic Plate Count and the Sensory Characteristics of Rainbow Trout
pp. 286-290(5)
Authors: Nykänen A.; Lapveteläinen A.; Hietanen R-M.; Kallio H.

Determination and Characterization of the Antimicrobial Activity of the Fermented Tea Kombucha
pp. 291-296(6)
Authors: Greenwalt C.J.; Ledford R.A.; Steinkraus K.H.

Ripening of Emmental Cheese Wrapped in Foil with and without Addition of Lactobacillus casei subsp. casei. IV. HPLC Separation of Water-soluble Peptides
pp. 297-301(5)
Authors: Bütikofer U.; Baumann E.; Sieber R.; Bosset J.O.

Acknowledgement of Reviewers
pp. 302-303(2)